Timeless Comfort: The Authentic Old-Fashioned Pot Roast Recipe Just Like Grandma Used to Make

Even though the social media keeps offering us hundreds of modern recipes for simple but delicious meals, it’s old-fashioned dishes that sometimes conquer our hearts forever. One of those is the famous pot roast that spread its fame across both the US and Europe, remaining one of the traditional recipes for the most tender meat.

Despite the cooking process having several complicated steps, you won’t do much since it’s only required to let the meat become tender itself.

Here’s what you need (8 portions): 1200 g of beef, 500 ml of beef broth, 3 tbsp of extra virgin olive oil, salt and ground black pepper to taste, 300 g of carrots, 300 g of onions, 200 g of celery root, 1 parsley root, 1 parsnip, 2 cloves of garlic, potatoes (optional), 10 black peppercorns, 2 bay leaves, 3 sprigs of fresh thyme, 2 sprigs of rosemary, 4 allspice berries, 2 cloves.

Preheat the oven to 150°C.

Cut the onion in half or into quarters, depending on its size. Lightly crush the garlic cloves with the flat side of a knife. Cut the root vegetables into large chunks (about 2 cm).

If you are using several pieces of meat or an irregularly shaped piece, roll the meat into a log or a single piece and tie it tightly with kitchen twine. Pat the surface dry with paper towels, then rub generously with salt and pepper on all sides.

In a pot, heat the oil over high heat until hot, then sear the piece of meat on all sides (including the ends) until a brown crust forms. Try to place the piece back in the same spot when turning it over to prevent the bottom from burning.

Remove the seared meat, put it on a separate plate, and set it aside. Reduce the heat to medium, add a little oil if necessary, or drain off any excess. Add the root vegetables and fry for 5 minutes, scraping the browned bits from the bottom of the pot with a wooden spatula.

Put the meat back into the pot, place it in the center, and arrange the fried vegetables around it. Add spices, including salt and pepper to your liking, and pour in the broth so that the meat is covered just above the middle. Bring to a boiling point on the stovetop. Once it boils, place it in the oven and simmer, covered, for 3–3.5 hours, turning the meat halfway through cooking.

The cooking time is an estimate and depends on the type of meat, so you should start checking for doneness after 2 hours of simmering. Use two forks to check for doneness by pulling the fibers apart: they should separate very easily, and the meat should be very tender.

The finished meat can be served immediately, but it’s better to refrigerate it overnight; the flavor will deepen, and it will be easier and neater to slice.

The next day, remove the pot from the fridge, remove all the fat from the surface into a separate bowl, and set it aside; you’ll need it later.

Remove the meat from the gravy, remove the string, and slice it into 1–1.5 cm thick pieces while it’s still cold. Arrange the slices in a shallow baking dish. Place the vegetables around the edges, then pour the gravy over everything. Cover with parchment paper, then foil, and place the dish in the oven to heat up. The temperature is 150°C, and the baking time is about 40 minutes.

Remove the meat from the oven, garnish with herbs, and serve.